08 Mar Russian Beet Borscht
(from The Moosewood Cookbook)
1 1/2 cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups water
2 Tbsp butter
1 1/2 cups chopped onion
1 tsp caraway seed
1 1/2 tsp salt
1 stalk celery, chopped
1 medium-sized carrot, sliced
3-4 cups shredded cabbage
Freshly ground black pepper
1 tsp dill (plus extra for garnish)
1-2 Tbsp cider vinegar
1-2 Tbsp brown sugar or honey
1 cup tomato puree
Toppings: sour cream or yogurt, extra dill
Place potatoes, beets, and water in a medium-sized saucepan.
Cover and cook over medium heat until tender.
Meanwhile, melt butter in a Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent.
Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender.
Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes.
Taste to correct seasoning and serve hot with optional toppings.